I’ve shared my Andhra-style stuffed mirch before, but this North Indian version brings a completely different charm to the table. One bite of these spice-packed bharwa mirch and you’ll know why they deserve their own spotlight.

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I’ve already shared my Andhra-style stuffed mirch with that nutty groundnut filling, but this aloo stuffed chilli peppers version has my heart in a totally different way. I love how the big mild green chilies turn bold and smoky, while the mashed potatoes inside make every bite feel spicy, tangy, and seriously addictive.

No fancy drama. Just proper North Indian-style mirch that I keep picking at straight from the pan.

And honestly, I adore this with plain dal, curd rice, or even tucked into a roti. Sharp, punchy, messy.

My kind of side dish every single time.

Ingredients

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Large mild green chilies bring the bite without making everyone sweat too much.
Mashed potatoes make the filling cozy, soft, and honestly super satisfying.
Onion adds a little sweetness and crunch, so it doesn’t taste flat.
Green chilies in the filling give extra heat if you’re feeling brave.
Fresh ginger keeps things bright and cuts through the potato heaviness.
Garlic adds that savory kick, but you can skip it if needed.
Crushed peanuts bring crunch, plus they make each bite feel heartier.
Cilantro freshens everything up, like a tiny green reset button.
Cumin and mustard seeds give that classic tadka smell you’ll instantly recognize.
Turmeric adds warm color and a mellow earthy vibe.
Basically, amchur or lemon keeps the filling tangy, not boring.
Oil helps the peppers blister nicely and taste snack-shop good.

Ingredient Quantities

6 to 8 large green mild chilies (like bhavnagari or long green mirchi), washed and slit lengthwise

3 medium potatoes, boiled, peeled and mashed (about 400 g)

1 small onion, finely chopped

1 to 2 green chilies, finely chopped (optional, for the filling)

1 teaspoon grated fresh ginger

1 clove garlic, minced (optional)

2 tablespoons roasted peanuts, coarsely crushed (optional for texture)

2 tablespoons fresh cilantro, chopped

1 teaspoon cumin seeds

1/2 teaspoon mustard seeds

1/2 teaspoon turmeric powder

1 teaspoon coriander powder

1/2 to 1 teaspoon red chili powder, adjust to taste

1/2 teaspoon amchur powder or 1 teaspoon lemon juice

1/2 teaspoon garam masala

Salt to taste (about 1 to 1 1/4 teaspoons)

2 tablespoons vegetable oil, plus extra for shallow frying or roasting

How to Make this

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1. Make a lengthwise slit in each washed green chili and remove seeds gently if you prefer milder heat; keep stems intact for presentation and set aside.

2. Heat 1 tablespoon oil in a pan, add cumin seeds and mustard seeds and let them sputter, then add chopped onion, grated ginger and minced garlic and sauté until the onion is translucent.

3. Add turmeric, coriander powder, red chili powder and salt, stir briefly to bloom the spices, then add the mashed boiled potatoes and mix well to combine.

4. Stir in crushed roasted peanuts, chopped green chilies, chopped cilantro, amchur powder or lemon juice and garam masala; adjust seasoning and let the filling cool slightly.

5. Stuff each slit chili with the potato mixture, pressing gently so the filling is compact but not overpacked; set arranged chilies aside on a plate.

6. For shallow frying: heat 2 to 3 tablespoons oil in a wide skillet over medium heat, place stuffed chilies seam side down and cook turning occasionally until all sides are golden and blistered and the chilies are cooked through, about 8 to 12 minutes.

7. For roasting: brush or drizzle a little oil over the stuffed chilies, arrange on a baking tray and roast at 200 C (400 F) for 15 to 20 minutes or until browned and slightly charred, turning once.

8. Transfer cooked aloo stuffed chili peppers to a serving platter, garnish with extra chopped cilantro and serve hot with yogurt, chutney or lemon wedges.

Equipment Needed

1. Sharp chef knife
2. Cutting board
3. Large mixing bowl
4. Potato masher or fork
5. Measuring spoons
6. Wooden spoon or spatula
7. Wide skillet or frying pan
8. Baking tray and pastry brush (for roasting)
9. Serving platter

FAQ

Q: What chilies work best for this recipe? A: Use large, mild green chilies such as bhavnagari or long green mirchi that are firm and straight. Choose chilies without splits so they hold the filling well.

Q: How do I stop the chilies from splitting while filling and cooking? A: Slice lengthwise without cutting through to the stem, remove seeds gently, and avoid overstuffing. Shallow frying or roasting over medium heat with a little oil and turning carefully will minimize splitting.

Q: Can I make the filling ahead and store it? A: Yes. Prepare the potato filling and refrigerate in an airtight container for up to 24 to 48 hours. Stuff the chilies just before frying or roasting for best texture.

Q: How can I make this recipe nut free or vegan friendly? A: Omit the roasted peanuts to make it nut free. The recipe is already vegan if you use vegetable oil and skip optional garlic only if you want. No dairy is required.

Q: What are alternative cooking methods besides shallow frying? A: You can shallow fry, oven roast at 200 C for 15 to 20 minutes turning once, or air fry at 180 C for about 10 to 12 minutes until golden and tender. Adjust time for pepper size.

Q: How do I adjust the spice level for kids or sensitive eaters? A: Use the milder end of the spectrum: choose mild chilies, omit the extra chopped green chilies in the filling, reduce or skip red chili powder, and add a little extra lemon juice or amchur for tang instead of heat.

Aloo Stuffed Chilli Peppers Recipe Substitutions and Variations

Green mild chilies: replace with poblano peppers for similar size and mild heat, or with large Anaheim chilies for a slightly different flavor and easy stuffing
Potatoes: use mashed sweet potatoes for a sweeter, softer filling, or cooked mashed paneer for a firmer, protein-rich alternative
Roasted peanuts: substitute toasted sunflower seeds for a nut-free crunch, or crushed roasted cashews for a richer, creamier texture
Amchur powder or lemon juice: swap with lime juice for bright acidity, or a pinch of citric acid powder for concentrated tartness

Pro Tips

1) When deseeding the chilies, do it under a running tap or wipe your hands and knife immediately afterward. The residual oils can sting your eyes and skin, so wearing thin gloves or handling them carefully will save you from tears later.

2) Keep the potato filling on the drier side so it does not ooze out while cooking. If it feels too moist, mash in a tablespoon or two of besan (gram flour) or a little extra crushed peanuts; both absorb moisture and add a pleasant texture.

3) Don’t overpack the chilies. Fill gently and press just enough to hold the mixture. Overstuffing can split the skin while frying or roasting, letting oil or filling escape and making the peppers soggy.

4) For best color and flavor, start in a hot pan with moderate oil and finish over medium heat, turning often so they char evenly without burning. If you roast, give them a quick brush of oil and turn halfway so both sides get that blistered look and smoky edge.

Aloo Stuffed Chilli Peppers Recipe

Recipe by Jot Punji

0.0 from 0 votes

Servings

servings

Calories

201

kcal

Equipment: 1. Sharp chef knife
2. Cutting board
3. Large mixing bowl
4. Potato masher or fork
5. Measuring spoons
6. Wooden spoon or spatula
7. Wide skillet or frying pan
8. Baking tray and pastry brush (for roasting)
9. Serving platter

Ingredients

6 to 8 large green mild chilies (like bhavnagari or long green mirchi), washed and slit lengthwise
3 medium potatoes, boiled, peeled and mashed (about 400 g)
1 small onion, finely chopped
1 to 2 green chilies, finely chopped (optional, for the filling)
1 teaspoon grated fresh ginger
1 clove garlic, minced (optional)
2 tablespoons roasted peanuts, coarsely crushed (optional for texture)
2 tablespoons fresh cilantro, chopped
1 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1/2 to 1 teaspoon red chili powder, adjust to taste
1/2 teaspoon amchur powder or 1 teaspoon lemon juice
1/2 teaspoon garam masala
Salt to taste (about 1 to 1 1/4 teaspoons)
2 tablespoons vegetable oil, plus extra for shallow frying or roasting

Directions

Make a lengthwise slit in each washed green chili and remove seeds gently if you prefer milder heat; keep stems intact for presentation and set aside.
Heat 1 tablespoon oil in a pan, add cumin seeds and mustard seeds and let them sputter, then add chopped onion, grated ginger and minced garlic and sauté until the onion is translucent.
Add turmeric, coriander powder, red chili powder and salt, stir briefly to bloom the spices, then add the mashed boiled potatoes and mix well to combine.
Stir in crushed roasted peanuts, chopped green chilies, chopped cilantro, amchur powder or lemon juice and garam masala; adjust seasoning and let the filling cool slightly.
Stuff each slit chili with the potato mixture, pressing gently so the filling is compact but not overpacked; set arranged chilies aside on a plate.
For shallow frying: heat 2 to 3 tablespoons oil in a wide skillet over medium heat, place stuffed chilies seam side down and cook turning occasionally until all sides are golden and blistered and the chilies are cooked through, about 8 to 12 minutes.
For roasting: brush or drizzle a little oil over the stuffed chilies, arrange on a baking tray and roast at 200 C (400 F) for 15 to 20 minutes or until browned and slightly charred, turning once.
Transfer cooked aloo stuffed chili peppers to a serving platter, garnish with extra chopped cilantro and serve hot with yogurt, chutney or lemon wedges.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.